Fish with spinach and potatoes
Fish with spinach and potatoes
INDIA
Everything that makes you big and strong. Prepare for 10 minutes, put in the oven and you’re done. A simple fish recipe with potatoes that also tastes great without spinach.
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 3-4 tbsp Shan'shi Coconut milk
Additional ingredients
- 200 g spinach leaves
- 200 g fish fillets (cod, halibut, carp...)
- 4 potatoes
- 1 lemon
- 1 clove of garlic
- 1 onion
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp ground coriander
preparation
- Pre heat the oven to 180 degrees celcius.
- Grate the lemon zest and squeeze out the juice. Mix Kokosmilch with turmeric, coriander, cumin and lemon juice to form a marinade.
- Wash the fish fillets, pat dry and place in the marinade.
- Peel and finely chop the garlic and onion. Peel potatoes and cut into small cubes.
- Cut the spinach into strips and mix with the onion, garlic and diced potatoes.
- Either line a casserole dish with the leaf spinach mixture and spread the fish fillets on it. Or prepare small packages from aluminum foil or butter paper, in which the fish fillets are also distributed on the spinach.
- Cover the fish with the remaining marinade, seal the packet tightly and cook in the oven for 30 minutes at 180 degrees.
Tip:
The preparation in the banana leaf is very aromatic and decorative for serving.
More delicious recipes from India:
Fish in yoghurt sauce
Fish in yoghurt sauce
INDIA
Light, delicious and served in no time. In a total of 20 minutes, the fish jumps from the water into the yoghurt.
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 tbsp Shan'shi Wok oil
- 1/2 tsp Shan'shi Sambal Oelek
Additional ingredients
- 300 g fish fillet (cod, halibut, catfish, ....)
- 1 onion
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp ginger
- 1/2 tsp turmeric
- 2 cloves of garlic
- 100ml yoghurt
preparation
- Wash fish fillets and pat dry. Peel and finely chop the garlic and onion.
- Heat wok, add Woköl and sauté onion and garlic quickly.
- Add coriander, cumin, ginger, turmeric and Sambal Oelek .
- Fry briefly while stirring and deglaze with yoghurt.
- Reduce the heat slightly, place the fish fillets in the sauce and leave to stand for 7-8 minutes until the fish is cooked through.
- Don’t cook any longer than necessary or the sauce will curdle!
Tip:
Serve with basmati rice and salad or pan-fried Asiatisches Wokgemüse . Serve with mango chutney in a bowl.
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Chicken curry with chickpeas
Chicken curry with chickpeas
THAILAND
With a few simple steps and fresh ingredients, you can conjure up an Indian classic on the table in under 15 minutes. Chicken meets chickpeas.
Preparation time: 5 minutes
Cooking time: 10 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1-2 tbsp Woköl
- 1-2 tbsp Thai Curry Paste Red
- 2-3 tbsp Sojasauce
Additional ingredients
- 300 g chicken fillet
- 1 red pepper
- 1 can of peeled and diced tomatoes
- 1 can/jar chickpeas (225 g)
- 1/2 tsp turmeric
- 1 tsp cumin
preparation
- Wash the chicken fillet, pat dry and cut into strips. Wash, core and cut the peppers into strips.
- Put the wok starter in the hot wok and fry the chicken strips vigorously in it.
- Add the pepper strips and peeled tomatoes. Season with turmeric, cumin and Thai Curry Paste Red . Stir well and cook covered over medium heat for 10-15 minutes.
- Rinse the chickpeas in a colander, add and mix well again. Flavor with Sojasauce .
Tip:
This is the ideal accompaniment to basamati rice.
More delicious recipes from Thailand:
Asian style chicken burger
Asian style chicken burger
THAILAND
Winner Winner Chicken Dinner – The Asian answer to burgers a la Texas style
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients for: 3 people
Ingredients
Shan'shi ingredients
- 1-2 tbsp Woköl
- 1/5 tsp Thai Curry Paste Red
- 50 g Bohnenkeimlinge
Additional ingredients
- 300 g chicken fillet
- 3 brioche buns
- zest of a lime
- 1 tsp grated ginger
- ½ cucumber
- 1 small red onion
- 4 tablespoons white wine vinegar
- 1 tbsp maple syrup
- fresh coriander
- mayonnaise
- Salt
preparation
- Wash the cucumber and cut into thin strips with a vegetable peeler. Cut the onion into fine rings, mix the vinegar, maple syrup and Salt in a small bowl and place the chopped ingredients in it.
- For the burger patties, wash the meat, pat dry, cut into small pieces and place in a bowl with the curry paste, lime zest and grated ginger. The ingredients are now mixed well together and formed into three thin patties of the same size. Fry them for 2 minutes on both sides.
- The buns are toasted and the underside spread with mayonnaise. Then come the patties, the pickled cucumbers, the onions, a few Bohnenkeimlinge and finally fresh coriander.
Tip:
Goes great with sweet potato fries!
More delicious recipes from Thailand:
Curry chicken with Kokosmilch
Curry chicken with Kokosmilch
THAILAND
Pure feel-good food to reward yourself and others.
Preparation time: 10 minutes
Cooking time: 25 minute
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 3 tbsp Woköl
- 1 can of Kokosmilch 400 ml
- 1 glass Asiatisches Wokgemüse
- 2 teaspoons Thai Curry Paste Red
Additional ingredients
- 400 g chicken breast
- 1 small onion
- 1 clove of garlic
- 1 small chilli chopped
- 1/2 tbsp ginger
- 1/2 tbsp lemongrass
- 1/2 tsp sugar
preparation
- Cut the chicken breast into thin strips and dice the small onion.
- Heat Woköl in a pan or wok. Garlic, ginger, curry paste, chopped chili and lemongrass in 1 min. Fry over medium heat, stirring constantly. Add the chicken strips, onion, sugar and a pinch of Salt and mix gently.
- Covered 10 mins simmer over same heat until onions are translucent, stirring occasionally. Add Kokosmilch , bring to a boil, stirring occasionally.
- Reduce the heat and simmer uncovered for 15 minutes. simmer until the chicken is very tender. Then mix in Asiatisches Wokgemüse . Salt to taste
Tip:
Serve with Shan’shi Mie Eiernudeln or basmati rice and decorate with flaked almonds.
More delicious recipes from Thailand:
Pork fillet with sesame on mint noodles
Pork fillet with sesame on mint noodles
THAILAND
A special recipe with simple instructions for cooking yourself. Open Sesame! Finest pork on spicy noodles in just 30 minutes.
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 2 tbsp Erdnussöl
- 125 g Reisnudeln Pad Thai (=2 noodle nests)
- 2 tbsp Sesamöl geröstet
Additional ingredients
- 2 pieces of pork fillet, approx. 150g each
- 20 g sesame seeds
- Salt, pepper
- 1 bunch of fresh mint
preparation
- Wash the pork fillet, pat dry and season with Salt and pepper.
- Put the sesame seeds on a plate and roll the fillet pieces in it so that they are well covered with sesame seeds.
- Heat Erdnussöl in a wok or skillet and sear the fillets for 10-12 minutes on each side until done.
- Cook Reisnudeln Pad Thai in a saucepan until al dente, then strain and keep warm.
- Wash the mint, pluck the leaves from the stems and cut into fine strips.
- Mix the hot Reisnudeln Pad Thai with the mint and the Sesamöl geröstet , season with Salt and spread on two plates.
- Cut the pork fillet into slices and arrange on the noodles.
Tip:
Serve the Shan’shi Sambal Oelek in a small bowl.
More delicious recipes from Thailand:
Chiang Mai Noodle Soup
Chiang Mai Noodle Soup
THAILAND
A delicious greeting from the mountainous north of Thailand. There is a quick recipe for the “Chiang Mai” noodle soup with Kokosmilch , egg noodles and chicken that warms the stomach and tempers!
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients for: 4-6 people
Ingredients
Shan'shi ingredients
- 1 g large can Kokosmilch milk 400ml
- 125 g Mie Eiernudeln (=2 noodle nests)
- 4 tsp Thai Curry Paste Red
- 2 tbsp Sojasauce
Additional ingredients
- 150 g chicken meat
- 400ml chicken soup
- 75 g pea pods (halve)
- juice of half a lemon
preparation
- Cut the chicken into strips. In a large saucepan, bring the chicken and about 1/3 of the Kokosmilch to a boil, stirring. Add red curry paste, stir and cook until flavor spreads. Make sure all the pieces are coated in the paste.
- Add remaining Kokosmilch , chicken soup, pea pods and Sojasauce and simmer for 7-8 minutes. In the meantime, prepare Mie Eiernudeln according to the instructions.
- Remove soup pot from heat and stir in lemon juice to taste. Put the noodles on a soup plate, distribute the chicken and fill up with the soup.
Tip:
It’s even quicker if you use Shan’shi Woknudeln instead of egg noodles.
More delicious recipes from Thailand:
Fried pork with pineapple
Fried pork with pineapple
THAILAND
Sweet and sour at its finest. An authentic recipe with only 10 minutes of preparation time and an additional serving tip.
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients for: 4 people
Ingredients
Shan'shi ingredients
- 1 jar Bambussprossen
- 1 glass Chop Suey
- 4 tablespoons Sojasauce süß
- 2 tablespoons Erdnussöl or Woköl
Additional ingredients
- 350 grams of pork
- 1 small can of pineapple
- 8 mushrooms
- 2 tbsp chicken soup
- 2 spring onions
- 1 garlic clove chopped small
- 1 tsp ginger
- 1 teaspoon chopped chilies
- 1/2 tsp sugar
preparation
- Cut the meat into thin strips, quarter the mushrooms and finely chop the spring onions.
- Heat 2 tablespoons Erdnussöl in the wok and fry the garlic in it until golden brown. Add meat and mushrooms.
- Fold in the remaining ingredients one at a time.
- Stir everything together over high heat until the meat is done. Finally season with Salt , pepper and sugar and taste.
Tip:
Serve with basmati rice.
More delicious recipes from Thailand:
glass noodle salad
glass noodle salad
THAILAND
The light Shan’shi glass noodle salad is perfect for hot summer days and can be prepared quickly in less than 15 minutes thanks to the video.
Preparation time: 10 minutes
Cooking time: 1 5 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 1 pack of Glasnudeln Vermicelli
- 4 tbsp Sojasauce
- 100 g Bohnenkeimlinge
- 1 tbsp Sesamöl geröstet
Additional ingredients
- 400 g chicken fillet or shrimp
- 200 g vegetables (e.g. pak choi, peppers, carrots, spring onions...)
- 70 g cashew nuts
- 20 grams of ginger
- 1 chili pepper
- 1 lime
- 2 tbsp fish sauce
- coriander
preparation
- Cut the chicken fillet into strips.
- Cut the carrots, peppers, pak choi, spring onions, ginger, chili pepper and coriander.
- Soak glass noodles in hot water.
- Sweat the peppers, pak choi and carrots in a little oil.
- Fry the chicken together with the ginger and add the fish sauce.
- In a bowl, combine the glass noodles, vegetables, and chicken, and add the cilantro, Bohnenkeimlinge , and spring onion.
- Then mix in the cashews, Sesamöl , Sojasauce , sugar, lime, and fish sauce.
- Mix everything well and finally add the chili pepper, coriander and spring onions.
Tip:
More delicious recipes from Thailand:
Rice noodles Pad Thai with shrimp
Rice noodles Pad Thai with shrimp
THAILAND
A perennial favorite from Thailand’s rice noodle cuisine. There are many Pad Thai recipes, this one is an original and is guaranteed to be ready in 25 minutes.
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients for: 2 people
Ingredients
Shan'shi ingredients
- 250 g Reisnudeln Pad Thai
- 1 jar Bohnenkeimlinge
- 2 tbsp Sojasauce
Additional ingredients
- 300 grams of shrimp
- 300 g vegetables (e.g. carrots, peppers, courgettes, spring onions, snow peas, garlic...)
- 50g peanuts or cashew nuts
- 2 tbsp Fischsauce
- 1 egg
- ½ lime
- coriander
preparation
- Soak Reisnudeln Pad Thai in cold water.
- Cut the carrots, snow peas, bell peppers, cilantro, garlic and spring onions and set aside.
- Roast the nuts, then sauté the garlic in a dash of oil. Then add the vegetables and shrimp and sauté a little.
- Push the vegetable and shrimp mixture aside in the pan, fry the egg in the pan and then mix everything together.
- Add the rice noodles, water, fish sauce and Sojasauce .
- Season with sugar and Salt .
- Garnish Pad Thai with the roasted nuts, spring onions, coriander and lime.
Tip:
Add a bit of spiciness with a chili pepper!
More delicious recipes from Thailand:
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